Search Bread + Butter

Thursday, June 2, 2011

Tofu isn't really as scary as some people think. One of the great things I find is that it absorbs any flavor you marinate it in, so you do you don't get that bland taste some people tend to dislike about. I had cut them in to rectangular blocks and marinated them for a couple of days for maximum flavorage, if that's even a word. When it finally can time to cook them up. I placed them on a foil lined baking sheet and broiled them for 10 minutes on each side. The edges get a bit crisp giving the tofu an almost char look.

The neat thing about the marinade is that it can also be used as a sauce. From the photos, it may not be the best looking thing on a plate, but the taste sure does make up for it. I even wrapped a piece of bread around it and made a mini sandwich out of it with a dash of sriracha. Mmmmm...

In a bowl, combine the ingredients of the marinade together. Whisk together until slightly thick and the brown sugar has fully dissolved. Set aside.

Drain the water from the tofu, carefully pat dry with a paper towl and into 1/2-inch rectangle blocks. Arrange the tofu blocks on a airtight container. Pour the marinade into the container. Be sure to cover cover all pieces. Marinate for at least an hour before cooking or a 1-3 days before to let the tofu fully absorb the flavor.

Preheat your broiler. Line a baking sheet with some foil and place the tofu rectangles flat. When the broiler is hot enough place the tofu rectangles cook for rough 10-15 minutes on each side until the edges are slightly crisp. Lightly baste with the marinade.